This Traditional Cucumber and Tomato Salad is a fresh, vibrant classic that's perfect for any occasion. It's quick to prepare and highlights the simple, delicious flavors of summer produce.
The star of this dish, cucumbers, add a refreshing crunch and lightness. They work beautifully with the juicy sweetness of ripe tomatoes, which are essential for their flavor and color. Red onion brings a bit of sharpness, balancing the mildness of the cucumbers and tomatoes. Fresh parsley adds a burst of herbaceous aroma and a pop of color. The extra-virgin olive oil and red wine vinegar dressing ties everything together with its rich, tangy flavor. Finally, salt and black pepper enhance and bring out the natural flavors of the vegetables.
This salad pairs beautifully with grilled meats or fish, making it a great addition to a barbecue. It also works well as a refreshing side to heavier dishes like pasta or stews. For a light lunch, serve it with some crusty bread and a slice of cheese.
Start by peeling and slicing your cucumbers. You want them to be about 1/4 inch thick, so they’re substantial but still delicate. Place them in a large salad bowl. Next, chop your ripe tomatoes into bite-sized pieces and add them to the bowl with the cucumbers. For the red onion, slice it as thinly as you can—this way, it doesn’t overwhelm the other flavors. Add the onion slices to the mix.
In a small mixing bowl, whisk together the olive oil and red wine vinegar. Season with a pinch of salt and a few grinds of black pepper. Taste your dressing; it should be slightly tangy but rounded out by the oil. Pour this dressing over your salad ingredients in the large bowl.
Gently toss the salad to ensure everything is coated evenly with the dressing. Be careful not to mash the tomatoes. Finally, sprinkle the chopped parsley over the top for a fresh finish. Serve immediately for the best flavor and texture.
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